Canyons Fresh Grill

Inspector notes: Observed time/temperature control for safety (TCS) foods in prep top unit to left of fryers being cold held above 41°F due to foil lining being placed inside unit and blocking air flow. Temperature of TCS foods ranged between 45-48°F. TCS foods must be cold held at 41°F or below and airflow may not be obstructed in any way. COS by moving food to freezer to rapidly cool.

Inspector notes: Observed blue cheese dressing prepared 4/20 and jalapopper cheese spread (contains cheese and cream cheese) prepared 4/18 not discarded within 7 days as required. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days. P COS by discarding.

Inspector notes: Observed high temp dish machine not reaching at least 160°F after multiple attempts. Machine was run 4 separate times and the temperatures observed were 146.9°F, 149°F, 157°F, and 150°F. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator; P Must discontinue use of dish machine and wash/sanitize all dishes in 3-compartment sink until dish machine can be serviced. Health Authority will follow-up to check dish machine.

Inspector notes: Observed cheddar cheese, American cheese, feta, and ranch cups in prep top unit across from grill being cold above 41°F. Temperatures ranged between 43-51°F. TCS foods must be cold at 41°F or below. COS by discarding.

Inspector notes: Observed a container stored as clean but had many large pieces of stuck-on lettuce inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by rewashing. Employees must inspect dishes and ensure they are clean prior to storing.

Inspector notes: Observed black mold build-up along interior portions of bulk ice machine in back kitchen area. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulation.

Inspector notes: Observed in-use utensils stored in sanitizer. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficien...